Preserved eggs, also known as preserved eggs and preserved eggs, are a kind of traditional flavor eggs in China, which are deeply loved by people all over the country. After special processing methods, preserved eggs will become black and bright with white patterns on them. When you smell them, there will be a special fragrance. Preserved eggs taste fresh, smooth and refreshing, and have unique color and fragrance.

Finished preserved eggs, eggshells are easy to peel and do not adhere, the protein is translucent brown solidified body, the surface of the protein has pine-like patterns, the yolk is dark green solidified, and some have sugar hearts. The cut egg pieces are mottled and rotten. The food is cool and refreshing, fragrant but not greasy, and delicious.

Because a large amount of protein in the yolk of preserved eggs is decomposed into amino acids, the yolk of preserved eggs tastes much fresher than ordinary eggs. Preserved eggs are nutritious and delicious, but they are too alkaline to eat.

Suggestion: Add some old vinegar when eating preserved eggs, which can sterilize, neutralize some alkalinity of preserved eggs and taste more delicious.

Compared with duck eggs, preserved eggs contain more minerals, but the fat and total calories decrease slightly. It can stimulate digestive organs, stimulate appetite, promote digestion and absorption of nutrients, neutralize gastric acid, and reduce temperature and blood pressure. Has the effects of moistening lung, nourishing yin, stopping bleeding, cooling intestine, stopping diarrhea and lowering blood pressure. In addition, preserved eggs can also protect blood vessels. At the same time, it also has the function of improving IQ and protecting brain.

Many people know that preserved eggs contain lead. ...